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American raw milk. Pasteurization is a sanitation process in which milk is heated briefly to a temperature high enough to kill pathogens, followed by rapid cooling.While different times and temperatures may be used by different processors, pasteurization is most commonly achieved with heating to 161 degrees Fahrenheit (71.7 degrees Celsius) for 15 seconds.
In New York State, for example, it’s illegal to sell raw milk beyond the farm premises. (In 1987, the FDA prohibited the sale of the stuff across state lines.)
A 19th-century illustration of "swill milk" being produced: a sickly cow being milked while held up by ropes. The swill milk scandal was a major adulterated food scandal in the state of New York in the 1850s. The New York Times reported an estimate that in one year, 8,000 infants died from swill milk. [1] [2]
Mark McAfee, who leads the California-based Raw Farm and founded the Raw Milk Institute, teaches others about the benefits of raw milk for human consumption. But there are risks, as well.
Raw milk may be new for many people, but it’s not a new phenomenon. In fact, before pasteurization was commonplace, all milk was raw. The process of heating milk before it's bottled and put on ...
Milk wagon, 1936. The Sheffield Farms–Slawson–Decker Company, known as Sheffield Farms, [1]: §8p5n21 was a dairy that pasteurized, bottled, and delivered milk in New York City in the first half of the 20th century. It became one of the largest dairy companies in the world, selling 20% of the city's milk.
The Raw Milk Institute, a small nonprofit collective of raw milk producers, scientists, and health experts, points to several studies which appear to back that up—including large European data ...
Raw milk for drinking and raw milk products can be made and sold in New Zealand but are highly regulated to offset the pathogen risk. Producers of raw milk for sale to consumers must be registered. Raw milk must either be collected by the purchaser from the producer's farm or delivered to the purchaser's home. [95]